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Spaghetti Alla Pescatora




Source of Recipe


DeBoles


List of Ingredients




1 8 oz package DeBoles gluten free corn spaghetti
1/2 C Spectrum olive oil
2 garlic cloves, thinly sliced
1/2 pound, calamari, cut into rings
8 little neck clams
8 mussels8 scallops
8 medium shrimp, peel and devein
1 C crushed tomatoes
1/2 C dry white wine
1/2 tsp chopped fresh oregano
pinch of hot red pepper flakes
Hain sea salt and coarse black pepper to taste
1/4 C chopped flat leaf parsley

Recipe



Cook pasta according to package directions. Drain, reserving 1/2 cup of the liquid.
In a large skillet, heat the oil over medium heat, add garlic and cook until golden, about 3 minutes. Add the calamari and cook 3 minutes. Add clams and mussels and cook 1 minute. Add tomatoes, wine, oregano, pepper flakes, salt and pepper. Cook, stirring ocassionally, until sauce thickens slightly. Bring to a simmer and cook another 4 minutes until the clams and mussels start to open. Add the shrimp and scallops, and cook 2 minutes. If sauce is too thick, add a few tablespoons of reserved water.
Drain the pasta and combine with sauce, coating evenly. Arrange on platter and spoon mussels and clams around the rim. Sprinkle with parsley and serve hot.